March Classes/Dinner in Healdsburg, California

We'll be in Healdsburg California at Madrona Manor in a few weeks to teach a few classes and do a guest chef dinner. Classes will be Monday March 14 and Tuesday March 15. Each class is $100 per person. The dinner is Wednesday March 16, 2011. There will be five courses and it is $90 per person. Please contact Madrona Manor for reservations for the classes and dinner: 707-433-4231 or email info@madronamanor.com. Dinner reservations may also be made via OpenTable.

Activa

Monday, March 14, 10am-1pm

Activa is a game-changer in cooking today. We love the way it allows us to work with proteins by eliminating the use of plastic wrap and butchers twine during cooking and allowing us to create usable portions out of odd cuts and trimmings. We will look at it as a functional ingredient and as a catalyst for generating ideas and expanding horizons in the kitchen. We will demonstrate applications like chicken skin crusted sweetbreads, double cut skirt steaks, fish paves and shrimp sheets. We will also explore its uses in dairy applications from yogurt orbs to ricotta gnocchi.

Liquid Nitrogen

Monday, March 14, 2pm-5pm

Liquid nitrogen is fast becoming a staple in restaurant kitchens. This class will discuss the functionality of using it as a tool in your kitchen, covering safety issues and demonstrating the following techniques to get you started:

Oyster/Mussel/Clam shucking

Coconut-Yuzu Tablets

Shrimp Grits

Powdered Prosciutto

Finely Ground Spice Blends

Cryo-Blanching

Broken Vegetables

Aroma

Tuesday, March 15, 10am-1pm

We will examine the use of aroma as a base for adding flavors in cooking. Liquid nitrogen and CO2 are instrumental in allowing us to capture and release aromas at specific times so that food can be more flavorful. We will explore a thoughtful evaluation of taste and smell, and discuss how to layer them with aromas and why. We will look at different techniques to capture and deliver aroma using fats, water-based liquids, and alcohol. Some of the techniques we will be covering are:

Essential oils and absolutes

Powdered aromatics

Using the vacuum sealer to capture aroma

Powdered fats with aromatics

Carbonating aromatic cocktails

Quick infusions

Fat washing and aromatic fats

Eggs

Tuesday March 15, 2pm-5pm

Explore the egg and why it cooks the way it does. We will examine the egg’s structure, properties, coagulation temperatures, and how to utilize this knowledge to your best advantage. We will take a fresh look at traditional egg preparations bring new insight to the techniques and explore ways to get better and more consistent results. Some of the egg recipes we will be covering are:

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March Classes/Dinner in Healdsburg, California

We'll be in Healdsburg California at Madrona Manor in a few weeks to teach a few classes and do a guest chef dinner. Classes will be Monday March 14 and Tuesday March 15. Each class is $100 per person. The dinner is Wednesday March 16, 2011. There will be five courses and it is $90 per person. Please contact Madrona Manor for reservations for the classes and dinner: 707-433-4231 or email info@madronamanor.com. Dinner reservations may also be made via OpenTable.

Activa

Monday, March 14, 10am-1pm

Activa is a game-changer in cooking today. We love the way it allows us to work with proteins by eliminating the use of plastic wrap and butchers twine during cooking and allowing us to create usable portions out of odd cuts and trimmings. We will look at it as a functional ingredient and as a catalyst for generating ideas and expanding horizons in the kitchen. We will demonstrate applications like chicken skin crusted sweetbreads, double cut skirt steaks, fish paves and shrimp sheets. We will also explore its uses in dairy applications from yogurt orbs to ricotta gnocchi.

Liquid Nitrogen

Monday, March 14, 2pm-5pm

Liquid nitrogen is fast becoming a staple in restaurant kitchens. This class will discuss the functionality of using it as a tool in your kitchen, covering safety issues and demonstrating the following techniques to get you started:

Oyster/Mussel/Clam shucking

Coconut-Yuzu Tablets

Shrimp Grits

Powdered Prosciutto

Finely Ground Spice Blends

Cryo-Blanching

Broken Vegetables

Aroma

Tuesday, March 15, 10am-1pm

We will examine the use of aroma as a base for adding flavors in cooking. Liquid nitrogen and CO2 are instrumental in allowing us to capture and release aromas at specific times so that food can be more flavorful. We will explore a thoughtful evaluation of taste and smell, and discuss how to layer them with aromas and why. We will look at different techniques to capture and deliver aroma using fats, water-based liquids, and alcohol. Some of the techniques we will be covering are:

Essential oils and absolutes

Powdered aromatics

Using the vacuum sealer to capture aroma

Powdered fats with aromatics

Carbonating aromatic cocktails

Quick infusions

Fat washing and aromatic fats

Eggs

Tuesday March 15, 2pm-5pm

Explore the egg and why it cooks the way it does. We will examine the egg’s structure, properties, coagulation temperatures, and how to utilize this knowledge to your best advantage. We will take a fresh look at traditional egg preparations bring new insight to the techniques and explore ways to get better and more consistent results. Some of the egg recipes we will be covering are:

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